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  • Don’t Let Flu Season SCARE You!

    Don’t Let Flu Season SCARE You!

    Don’t Let Flu Season SCARE You

    Boiron is here to help!

    ‘Tis the season to keep your medicine cabinet stocked with products that help you and your family feel well and stay healthy. Thankfully, Boiron’s homeopathic medicines do just the trick! Made with natural, non-drowsy ingredients, you will feel the relief day and night with multi-symptom and targeted solutions for the whole family. Want to know more information about some of their cold and flu relief products? Keep reading – and who knows, you might just find additional tips from Boiron themself!

    Wherever You Go, Take Oscillo!

    Oscillococcinum® (also known as Oscillo) works best when taken at the first sign of flu-like symptoms, such as fatigue, headache, body aches, chills and fever.

    For everyone ages 2 & up, non-drowsy Oscillococcinum® has been shown in clinical studies to help reduce both the duration and the severity of flu-like symptoms.

    They Have Kid-Friendly Options Too!

    Multi-symptom formulas help target more than just your runny nose or cough! Their Chestal® line is available in easy on-the-go meltaway pellets and sweet-tasting syrups.

    Medicine Cabinet Must Haves

    Their ThroatCalm®, ColdCalm® and SinusCalm® products are specifically designed to help relieve specific symptoms at the onset, established and resolution stages of the common cold.

    BOO!

    Don’t be scared, you found Boiron’s additional tips to help keep you healthy this cold & flu season.

    Photo Courtesy of Boiron’s Instagram
    Photo Courtesy of Boiron’s Instagram

    For more information about Boiron and their products, please visit: https://www.boironusa.com/

    *Claims based on traditional homeopathic practice, not accepted medical evidence. Not FDA evaluated.

  • 6 Easy Breakfast & Lunch Ideas thanks to Christine Waltermyer!

    6 Easy Breakfast & Lunch Ideas thanks to Christine Waltermyer!

    6 Easy Breakfast & Lunch Ideas

    thanks to Christine Waltermyer

    Christine Waltermyer is a local and renowned Wellness Chef, private chef to celebrities, published cookbook author and founder of the Natural Kitchen Cooking School, which offers an online Plant-Based Cooking Program. She also loves shopping at Basil Bandwagon! Visit naturalkitchenschool.com to subscribe to her email newsletter for new recipes, tips, and FREE access to the Power of Veggies mini-course!

    We’re more than halfway through the first half of this school year! 🤓 What better time to switch up your breakfast and lunch routines. Christine Waltermyer and the Natural Kitchen Cooking School have whipped up 6 easy recipes for us – 3 before-school breakfasts to keep them full until lunch 🧇 & 3 school lunch ideas that your kids will look forward to eating! 🥗

    Easy Before-School Breakfast Ideas

    Print Pin

    Carob Smoothie

    Course Breakfast
    Keyword breakfast, easy, smoothie
    Servings 1

    Ingredients

    • ¼ cup shredded coconut
    • 1 cup water
    • 1 ripe avocado pitted and peeled
    • ¼ cup cooked pumpkin puree
    • dash sea salt
    • 1 heaping tablespoon carob or cacao powder
    • ⅛ teaspoon vanilla powder
    • stevia or honey to taste

    Instructions

    • Place the shredded coconut and water into a blender. Blend on high for a few minutes, scraping down the sides as needed. Strain through a nut milk bag if desired.
    • In the blender, place the milk and all remaining ingredients. Puree until smooth.
    • Optional: Add a scoop of your favorite protein powder or some walnuts to add protein to this smoothie.
    • Enjoy!
    Print Pin

    Carrot Spice Waffles with Maple Almond Butter

    Course Breakfast
    Keyword breakfast, easy, waffles
    Servings 2

    Ingredients

    • ¾ cup almond flour
    • 2 tablespoons coconut flour
    • ½ teaspoon sea salt
    • 1 teaspoon baking powder
    • ½ teaspoon vanilla powder
    • ½ teaspoon pumpkin pie spice or ground cinnamon
    • 2 tablespoons Lakanto monk fruit sweetener with erythritol
    • ½ cup unsweetened almond milk
    • ¼ cup avocado oil or melted coconut oil optional
    • 2 eggs
    • ½ cup shredded carrot

    Maple Almond Butter Topping:

    • ¼ cup almond butter
    • ¼ cup maple syrup

    Instructions

    • In a large bowl, combine the almond flour, coconut flour, sea salt, baking powder, vanilla powder, pumpkin pie spice, and monk fruit sweetener. Whisk to blend together.
    • Add the almond milk and optional avocado oil if using. In a small bowl, beat the eggs, then add them to the almond flour mixture. Stir well. Add the shredded carrot and fold in gently.
    • Preheat the waffle iron. Just before adding the batter, lightly brush with a silicone brush or spray the waffle iron with a little avocado oil or coconut oil. Using a spoon or measuring cup, quickly add half of the batter (about 1 cup). Spread it evenly over the waffle iron, then close it.
    • If you have the kind of waffle iron you can flip, cook for about 2 to 3 minutes on one side, then flip it. Cook for an additional 2 ½ minutes on the other side. If you have a regular waffle iron that does not flip, just cook for 4 to 5 minutes.
    • Carefully open the waffle iron. Let the cooked waffle cool slightly before removing. Repeat with remaining batter.
    • To make the maple almond butter topping: In a small bowl, mix together the almond butter and maple syrup. Serve the waffles warm, spread with the maple almond butter.
    • Enjoy!
    Print Pin

    Egg Muffin Cups

    Course Breakfast
    Keyword breakfast, eggs, muffins
    Servings 12 cups

    Ingredients

    • ⅔ cup diced red onion
    • water or cooking oil of your choice
    • sea salt
    • ⅔ cup carrot finely diced
    • 10 large eggs
    • 1 teaspoon prepared dijon mustard
    • ½ teaspoon salt
    • a few pinches freshly ground black pepper
    • coconut oil or avocado oil for the muffin tin
    • 1 cup cooked broccoli florets

    Instructions

    • Heat a medium size cast iron skillet or other skillet of your choice over medium heat. Add the red onion, a small splash of water and a pinch of the sea salt. Cook for a few minutes, until they start to soften. Add the carrots, and another pinch of sea salt and splash of water. Cook for another few minutes, or until all vegetables are tender.
    • Crack all of the eggs into a large bowl. Beat the eggs. Add the Dijon mustard, sea salt and black pepper. Stir again.
    • Preheat the oven to 350 degrees F.
    • Prepare your muffin tin by generously greasing each muffin cup with some coconut oil or avocado oil. Add a spoonful of the cooked red onion-carrot mixture to each cup, evenly distributing the veggies among the 12 muffin cups.
    • Pour some of the egg mixture into each muffin cup, dividing equally. Bake for 25 minutes or until the tops are set and no longer wet. Cool for 15 minutes. Use a knife around the edges to release the egg muffin cups from the muffin tin.
    • Enjoy!

    Notes

    Store in the refrigerator for up to 5 days.

    School Lunch Ideas

    Print Pin

    Salmon Patties with Dill Sauce

    Course Lunch, Main Course
    Keyword Kids, lunch, patties, salmon

    Ingredients

    • 15 ounces canned wild-caught salmon (or cooked fresh salmon)
    • 2 eggs
    • ⅓ cup almond flour
    • 2 scallions thinly sliced
    • ¼ cup minced parsley
    • ½ teaspoon sea salt (+ more for sprinkling on the finished patties)
    • a few grinds of freshly cracked black pepper
    • 2 tablespoons avocado oil or coconut oil for frying

    For the Dill Sauce:

    • ½ cup avocado mayonnaise
    • 1 teaspoon dijon mustard
    • 1 tablespoon fresh dill finely chopped
    • 2 teaspoons lemon juice

    Instructions

    • Drain the canned salmon and place in a large bowl.
    • Add the eggs, almond flour, scallions, parsley, sea salt and pepper. Mix well, cover and refrigerate for 15 minutes.
    • Form the salmon mixture into 7 or so patties.
    • Heat a large skillet over medium heat. Add the avocado or coconut oil, and quickly add the salmon patties. Depending on the size of your skillet, you can add all of them or just 4 patties at a time.
    • Cook for about 4 or 5 minutes on one side. Using a spatula, carefully turn each patty. Fry for another few minutes on the other side.
    • To make the dill sauce: In a small bowl, combine all of the dill sauce ingredients. Stir well. Serve the salmon patties warm, drizzled with the dill sauce.
    • Enjoy!
    Print Pin

    Salmon Salad with Lettuce Cups

    Course Lunch, Main Course
    Keyword Kids, lunch, salad, salmon

    Ingredients

    • 8 ounces frozen wild salmon thawed
    • sea salt & pepper
    • 1 tablespoon avocado oil or coconut oil
    • 2 tablespoons celery minced
    • 1 tablespoon onion minced
    • 2 teaspoons lemon juice
    • 2 teaspoons fresh dill finely chopped
    • ⅓ cup avocado mayonnaise
    • To Serve: butter lettuce, radicchio

    Instructions

    • Pat the salmon dry using a paper towel. Sprinkle with sea salt and pepper.
    • Heat a skillet over medium heat. Add the avocado oil, then quickly add the salmon, flesh side-down. Cook uncovered for 4 to 5 minutes. Use a spatula to turn the salmon. Cook for three more minutes on the other side.
    • Once the salmon has cooled to the touch, remove any bones. You can also remove the skin and gray-colored fat if desired. Using a fork, flake the salmon apart. Place the prepared salmon in a large bowl.
    • Add the celery, onion, lemon juice, sea salt and pepper to taste, fresh dill and mayonnaise. Stir to combine and adjust seasoning to taste.
    • Fill radicchio or butter lettuce leaves with a generous spoonful of the salmon salad per leaf.
    • Enjoy!
    Print Pin

    Broccoli & Carrots with Homemade Guacamole

    Course Lunch, Snack
    Keyword guacamole, Kids, lunch, snack, vegetables
    Servings 2

    Ingredients

    • 1 cup carrot sticks or flat planks
    • 1 cup broccoli – a combination of broccoli florets & peeled stems sliced
    • sea salt
    • 1 avocado pitted
    • 2 teaspoons fresh cilantro chopped
    • ½ teaspoon sea salt or to taste
    • black pepper to taste
    • 1 tablespoon chopped onion
    • 1 teaspoon fresh lime juice or more to taste

    Instructions

    • In a medium saucepan, bring a few inches of lightly salted water to a boil over medium high heat. Keep a strainer or colander nearby, with a plate underneath. Drop the broccoli florets and peeled stems into the water. Cook for a few minutes.
    • Remove the broccoli with a slotted spoon. Place them in the strainer to cool.
    • Bring the water back to a boil, then drop in the carrot planks. Cook for a few minutes. Remove the carrot planks with a slotted spoon. Place them in the strainer to cool.
    • Make the guacamole: In a large bowl, mash the avocados. Add the sea salt and black pepper to taste. Add the lime juice, cilantro, chopped onion and lime juice. Stir well.
    • Serve the cooled vegetables and guacamole, or pack them into a portioned lunch container as a snack on the go.
    • Enjoy!

    Thank you to Christine Waltermyer and the Natural Kitchen Cooking School for working with us to help promote healthy, nutritious meals and products that are affordable, full of nutrients, and simple to make at home!

  • You’ll APPLE-solutely LOVE This!

    You’ll APPLE-solutely LOVE This!

    Celebrate National Apple Day on 10/21/21

    with Christine Waltermyer

    Christine Waltermyer is a local and renowned Wellness Chef, private chef to celebrities, published cookbook author and founder of the Natural Kitchen Cooking School, which offers an online Plant-Based Cooking Program. She also loves shopping at Basil Bandwagon! Visit naturalkitchenschool.com to subscribe to her email newsletter for new recipes, tips, and FREE access to the Power of Veggies mini-course!

    Christine Waltermyer and the Natural Kitchen Cooking School are awesome to the CORE! 🍎Whether you pick-your-own or you pick some up the next time you’re shopping with us, we have the perfect recipe for you – and it’s GRAIN-FREE! Just in time for National Apple Day on Thursday, October 21, 2021. Trust us, you’ll live apple-ly ever after once you’ve made some at home! (Okay, we’ll stop with the apple puns now 😄)

    Print Pin

    Grain-Free Apple Dumplings

    Course Breakfast, Dessert, Side Dish
    Keyword apple, breakfast, dessert, dumplings, grain-free, side
    Servings 3

    Ingredients

    • 3 apples peeled and cored
    • 1 tablespoon butter of your choice
    • ½ cup butter of your choice
    • 2 teaspoons monkfruit sweetener with erythritol + extra for sprinkling the apples before baking
    • 1 teaspoon cinnamon
    • 1 ½ cups almond flour divided
    • 1 tablespoon coconut flour
    • 2 tablespoons arrowroot powder
    • ½ teaspoon sea salt
    • ½ teaspoon baking powder
    • ¼ cup almond milk

    Sauce

    • 1-2 cups water
    • 1 teaspoon arrowroot powder + 1 tablespoon cold water
    • ½ cup monkfruit erythritol sweetner
    • 2 tablespoons butter of your choice
    • 1 teaspoon molasses
    • ½ teaspoon cinnamon
    • Few pinches sea salt

    Instructions

    • Lightly oil a medium size baking dish.
    • Slice a thin piece off the bottom of each apple so that they sit evenly. In a small bowl, combine together 1 tablespoon of the butter, 1 teaspoon of the monkfruit sweetener and cinnamon. Fill each apple with a spoonful of this mixture.
    • Make the dough: In a food processor, combine ¾ cup of the almond flour, coconut flour, arrowroot powder, sea salt, baking powder and 1 teaspoon of the monkfruit sweetener. Process to blend. Add ½ cup of cold, cubed butter. Add the almond milk. Add the remaining ¾ cup almond flour. Blend again. Turn the dough onto a piece of parchment paper dusted with arrowroot powder. Shape the dough into a flat disk. Cut into 3 equal size pieces and reform the pieces into a round flat disk. Wrap each disk of dough with parchment paper or plastic wrap. Chill in the refrigerator for 30 minutes.
    • Make the sauce: In a small saucepan, place the water. Use less water for a sweeter, more concentrated sauce. Or use 2 cups if you like more sauce with your dumplings. In a small bowl, stir together the arrowroot and the tablespoon of cold water. To the saucepan, add the monk fruit sweetener, butter, molasses, diluted arrowroot, cinnamon and sea salt. Simmer over medium low heat for 30 minutes. If you like your sauce sweeter, feel free to add more sweetener.
    • Preheat the oven to 350 degrees F. Remove chilled dough from the refrigerator. Place one disk of dough between two sheets of parchment paper. Roll into a 6-inch circle. Place one of the prepared apples in the center of the dough. Use the parchment paper to wrap the dough up around the sides of the apple, covering it with the circle of dough. Repeat with remaining dough and apples. Place the apples in the prepared baking dish. Bake for 30 minutes.
    • Spoon the sauce over the apples to fill the baking dish. Sprinkle with a little extra monkfruit sweetener. Bake for another 20 minutes. Serve warm, drizzled with the sauce.
    • Enjoy!

    Thank you to Christine Waltermyer and the Natural Kitchen Cooking School for working with us to help promote healthy, nutritious meals and products that are affordable, full of nutrients, and simple to make at home!

  • MUSH Ready-To-Eat Oats

    MUSH Ready-To-Eat Oats

    Have you been looking for an easy and ready-to-eat breakfast that ACTUALLY tastes good?! Then try MUSH and their ready-to-eat oats for a flavorful breakfast experience like no other!

    One of the cool things that makes these oats so unique is that instead of cooking the oats to make a traditional oatmeal, MUSH cold-soaks their oats in dairy-free milk to get them to a fluffy, pudding-like texture we love.

    In addition to the creamy, light texture, this soaking process not only helps the ingredients retain their valuable nutrients, but also makes them easier to digest! These flavor-rich and ready-to-eat oats will make you wonder why you ever chose another breakfast!

    • Vanilla is rich in Antioxidants
    • Blueberries are packed with Vitamin C
    • Apples are loaded with Vitamin C
    • Strawberries are potent in Manganese, Potassium, and Antioxidants
    • Coffee increases energy levels and improves brain function

    Every MUSH starts the same but is finished off with nutrient packed ingredients that provide a delicious flavor profile. Oats are one of the healthiest, most nutrient dense superfoods available. 

    They are heart and metabolism healthy because they contain large amounts of beta-glucan fiber, which is known for lowering blood sugar levels, improving insulin resistance, and reducing cholesterol levels.

    MUSH then adds clean, healthy ingredients that give each one a rich and delicious flavor!

    With MUSH, anyone can elevate their nutrition to the next level! To learn more, go to their website https://eatmush.com/ !

    RESOURCES:

    https://eatmush.com/

    https://eatmush.com/pages/mush

    https://eatmush.com/pages/mission

    https://eatmush.com/pages/about

    https://eatmush.com/pages/ingredients

  • Qure Water

    Qure Water

    Qure Water believes that an active lifestyle, proper hydration, and natural nutrition are crucial to good health, happiness, and a balanced life. Thus, Qure set out to achieve an exceptional pH of 10, allowing one to completely hydrate, restore, and re-energize oneself. Qure is the ultimate alkaline water, as the pH of 10 has many health and hydration benefits.

    Qure’s hydration concept is simple: to make a high pH water that is only made with super clean base water and infused with natural ionic alkaline minerals. They decided that the best way to do this would be to research how Mother Nature naturally mineralizes it’s spring water and replicate this process. By creating a big portable clean room with reenacting rain and the pressure, Qure figured out a way to simulate nature in a large box. This Quration process is something that has never been done before in the water industry and thus sets them apart from their competitors.

    Qure constantly strives to provide optimal health benefits, as well as a consistent pure, clean, and refreshing taste.

    Come into any one of our Basil Bandwagon Natural Market locations to Qure Your Thirst – on sale through July 31, 2021. For more information on Qure Alkaline Water, please visit https://qurealkalinewater.com/ .

    Resources:
    https://qurealkalinewater.com/
    https://qurealkalinewater.com/who-we-are/
    https://qurealkalinewater.com/explore-qure/the-science/
    https://qurealkalinewater.com/qure-alkaline/

  • Why We Love Hardy Nutritionals

    Why We Love Hardy Nutritionals

    Hardy Nutritionals Daily Essential Nutrients is a unique micronutrient formula that consists of 16 minerals, 13 vitamins, 4 amino acids, and 4 antioxidants/botanicals. One unique factor of the Daily Essential Nutrients is that organic molecules and micronized minerals are combined to maximize mineral absorption and delivery to cells. It is also clinically proven to help improve mood, focus, mental clarity, emotional stability, and sleep quality.

    Their products are readily available at all Basil Bandwagon Natural Market locations, in both clinical strength and regular strength –

    • Clinical Strength: (Daily Essential Nutrients with Added Vitamers) A broad-spectrum micronutrient formulation. It is specifically formulated for individuals with certain genetic variations of Vitamin B6 and Folate metabolism.
    • Regular Strength: (Optimal Balance for Women or Men) An excellent daily micronutrient formulation for adults and children who don’t need the clinical levels found in the Daily Essential Nutrients.

    If you wish to learn more about Hardy Nutritionals and their supplements, we recommend visiting their website https://www.hardynutritionals.com/ .

    Resources:
    https://www.hardynutritionals.com/products/optimal-balance-for-women
    https://www.hardynutritionals.com/products/optimal-balance-for-men
    https://www.hardynutritionals.com/products/daily-essential-nutrients-with-added-vitamers-120
    https://www.hardynutritionals.com/article/clinical-reference/about-hardy-nutritionals

  • Spring Run Dairy Meets Basil Bandwagon

    Spring Run Dairy Meets Basil Bandwagon

    Basil Bandwagon Natural Market is proud to offer delicious, fresh and local milk from Spring Run Dairy Farm of Pittstown, NJ. Daniel Lyness, owner and operator, efficiently runs this dairy farm with the help of his family. Spring Run’s property is absolutely breathtaking, as the 126 acre farm contains plenty of pastures for the cows to graze on, a garden to grow crops, as well as picturesque views of the land surrounding the farm. The cows themselves are incredibly joyful and friendly, as the Lyness family works around-the-clock to make sure that they have an enriching life beyond producing milk. They do this by making sure that the cows have plenty of time to relax and graze freely in the pastures, consistent cleanliness of the cows and their barns, and that they have abundant amounts of nourishing foods. The beautiful farm in combination with the nurturing results in a farm containing cheerful and carefree cows.

    One of the most notable aspects is the careful control over farm operations especially with the cows that inhabit it. Dan’s process begins with planting and harvesting the crops that feed the cows. Spring Run ensures that everything their cows ingest is up to their high standards. The feed they grow is stored for the winter as well, to ensure that the calves and cows are getting the essential nutrients they need all year round. Spring Run believes that in order to have high quality milk, you need cows that are nutritionally balanced as well as clean, happy, and healthy. As Dan says, “the cleaner, the better!”

    Spring Run has two distinct breeds of cows, the Jersey Cow and the Holstein Cow, each with their own specific characteristics. The Jersey Cow is brown in color and much smaller than the Holstein, your classic black and white cow. The Jersey Cow produces much less milk than the Holstein, but that milk is higher in fat and protein than the milk from a Holstein. The combination of milk from the two breeds results in a flavorful and creamy whole milk.

    The pasteurization and bottling process is done completely contactless to ensure that it’s sanitary and free from outside contaminants. As soon as the raw milk is collected from the cows, it is immediately kept at 35°F, filtered out for any contaminants, and put into a pasteurizer to be cleaned and bottled. To further maintain high quality, they pasteurize at the minimum required temperature to preserve vital nutrients from being removed. The NJ State Department of Health comes once a month to analyze and test Spring Run’s milk in a laboratory, and every 3 months to inspect the condition of the cows and the pastures. To ensure that everything is properly sterilized, they made all their machines in the process completely stainless steel, as this is the easiest to keep sanitary. Everything that is used in the pasteurization and bottling process is sanitized thoroughly twice a day to ensure no bacteria is present anywhere in the facility.

    Their facility is fairly new, as the barns were built by Dan in 2013 and they have been bottling their own milk on-site since February 2021. Spring Run has streamlined their milk pasteurization and bottling processes to be as efficient as possible to continuously produce high quality dairy products. Spring Run’s self-serve farm store is open every Saturday and Sunday from 10AM-4PM for customers to purchase milk and see the cows grazing in the pastures that made it all possible.

    Resources:
    https://www.facebook.com/springrundairy

  • A Delicious New Partnership with Unionville Vineyards

    A Delicious New Partnership with Unionville Vineyards

    If you’ve never had the Buffalo Tofu at Basil Bandwagon Natural Market with a glass of Unionville’s Estate Blush, you are missing out on one of the great food & wine pairings of the world! I’m really excited to share the news that almost the full portfolio of Unionville wines can be purchased now at each of the Basil Bandwagon locations- Lambertville, Flemington, and Clinton. These are terrific places, equal parts grocer, prepared foods counter, and vitamin & supplement shop. The stores focus on organic, local, fresh, and healthy foods. Their Farm to Market Café always has amazing offerings, and their specialty juices and smoothies are always rotating and delicious. You could visit for a sandwich, a cup of coffee, a pint of local ice cream (I’ve spied offerings from The Bent Spoon in the freezer), or do your entire week of grocery shopping. Now, you can stock up on wine for dinner or the weekend too.

    Here are a few pairings that Purchasing Director Katrin Alampi and I pondered upon. You can find these items at the Café counter in each store, and these wines are all stocked there too. Enjoy! 
    – John Cifelli, GM

    Mushroom Turkey Burgers: local turkey, mushrooms, onions, garlic, oats
    pair these with the Silver Lining Cabernet Franc. This fruity, medium-bodied red will bounce off the savory, umami flavors of the burger. Skip the ketchup, let the wine play that role.

    Lemon Kale Quinoa Salad: quinoa, root vegetables, kale, olive oil, lemon juice
    pair with Pinot Grigio. This is a fun one because root veggies and kale are challenging wine pairing partners. Our Pinot Grigio is textured and zippy, the acidity acts to wash and refresh the palate. 

    Falafel with Tahini: spicy chickpea patty served with housemade tahini
    pair with Estate Blush. When you build a cheese board, you often find fruits and nuts together as accompaniment. The fruity blush wine and the nutty character of falafel and tahini are lovely together, and the touch of sweetness to the wine balances the spice of the dish.

    Black Bean Burger: black beans, brown rice, corn, bell peppers, onion, garlic, cumin 
    Pair with Revolutionary Red. This burger packs a punch of flavor, and the medium to full bodied Revolutionary Red matches it in weight, fruitiness, and intensity.

    Chicken Salad: shredded organic chicken, mayo, celery, onions, stoneground mustard
    Pair with Estate Chardonnay. I consider myself to be somewhat of a chicken salad aficionado. Why most places want to clobber theirs with mayonnaise confounds me. Basil’s is perfectly balanced, and the sweet, salty, and savory flavors are wonderfully complimented by the tropical and citrus fruit character of our Chardonnay. Have this on toasted multi-grain to take it to the next level!

  • Happy National Chocolate Chip Day with Christine Waltermyer

    Happy National Chocolate Chip Day with Christine Waltermyer

    Happy National Chocolate Chip Day

    with Christine Waltermyer

    Christine Waltermyer is a local and renowned Wellness Chef, private chef to celebrities, published cookbook author and founder of the Natural Kitchen Cooking School, which offers an online Plant-Based Cooking Program. She also loves shopping at Basil Bandwagon! Visit naturalkitchenschool.com to subscribe to her email newsletter for new recipes, tips, and FREE access to the Power of Veggies mini-course!

    Print Pin

    Frozen Chocolate-Covered Bananas

    Course Appetizer, Dessert, Snack
    Keyword appetizer, Bananas, Chocolate, Chocolate chips, dessert, Kid snacks, Kids, snack
    Servings 8

    Equipment

    • 8 popsicle sticks (wooden or plastic)

    Ingredients

    • 4 Ripe bananas peeled
    • 1 cup (8 oz.) chocolate chips or carob chips
    • 2 tablespoons coconut oil

    Toppings of your choice, such as

    • Shredded coconut
    • Flaked sea salt
    • Naturally-colored sprinkles
    • Freeze-dried raspberries
    • Dried apple chips ground up
    • Roasted nuts (pecans or pistachios)

    Instructions

    • Cut the bananas in half lengthwise. Place each banana half (wider end) on a popsicle stick. Place the banana halves on a parchment-lined plate or container. Freeze for a minimum of 2 hours.
    • Arrange your toppings in little bowls. Melt the chocolate chips in a double boiler or a stainless steel bowl placed on top of a saucepan filled with simmering hot water on medium heat. Add the coconut oil. Whisk occasionally until melted.
    • Use a silicone brush to brush the melted chocolate onto the frozen bananas. While the chocolate is still soft, sprinkle with any toppings of your choice. Work quickly as the chocolate freezes quickly. Place on parchment or wax paper to set. Refreeze the bananas, storing in an air-tight container.
    • Enjoy!

    Notes

    Note: Instead of putting the bananas on sticks, you can just slice them before coating with melted chocolate and toppings.
    Print Pin

    Vegan Cookie Dough Truffles

    Course Dessert, Snack
    Keyword dessert, kid friendly, Kid snacks, vegan
    Servings 8

    Ingredients

    • 1 cup gluten-free oat flour
    • 2 tablespoons maple syrup
    • 1 tablespoon coconut oil softened
    • 1 tablespoon almond butter
    • 1 teaspoon pure vanilla extract
    • 1 pinch sea salt
    • 8 oz. chocolate chips or carob chips divided
    • 2 tablespoons chocolate chips or carob chips divided
    • flaked sea salt optional

    Instructions

    • In a bowl, mix together the oat flour, maple syrup, coconut oil, almond butter, vanilla extract and sea salt. Stir well, then add 2 tablespoons of the carob chips. Roll into 8 bite-size little balls. Feel free to double the recipe if you want a larger batch. Refrigerate the cookie dough balls for about 12 minutes.
    • Using a double boiler or a stainless steel bowl placed over a saucepan of boiling water, melt the chocolate chips or carob chips. One at a time, drop the chilled cookie dough balls into the melted chocolate, turning it to completely cover it. Carefully place on a piece of parchment paper. Repeat with the remaining cookie dough balls. Feel free to sprinkle with flaked sea salt before they cool and harden. You can also use a spoon to drizzle a little extra melted chocolate on top. Chill the cookie dough balls again before serving.
    • Enjoy!

    Thank you to Christine Waltermyer and the Natural Kitchen Cooking School for working with us to help promote healthy, nutritious meals and products that are affordable, full of nutrients, and simple to make at home!

  • Cinco de Mayo with Christine Waltermyer

    Cinco de Mayo with Christine Waltermyer

    Cinco de Mayo

    with Christine Waltermyer

    Christine Waltermyer is a local and renowned Wellness Chef, private chef to celebrities, published cookbook author and founder of the Natural Kitchen Cooking School, which offers an online Plant-Based Cooking Program. She also loves shopping at Basil Bandwagon! Visit naturalkitchenschool.com to subscribe to her email newsletter for new recipes, tips, and FREE access to the Power of Veggies mini-course!

    Happy Cinco de Mayo! Looking for some healthy plant-based alternatives for your favorite traditional holiday recipes? Check out two of our Cinco de Mayo favorites from Christine Waltermyer and The Natural Kitchen Cooking School below!

    Print Pin

    Fruit Salsa with Cinnamon Pita Chips

    Course Appetizer, Dessert, Snack
    Keyword appetizer, chips and dip, cinco de mayo, dessert, fruit salsa, pita chips, salsa, snack, summer
    Servings 4

    Ingredients

    • 16 oz ripe strawberries diced
    • ½ golden delicious apple diced
    • ½ granny smith apple diced
    • ½ any red variety red-skinned apple diced
    • 1 kiwi fruit peeled and diced
    • 8 oz red raspberries
    • 2 tablespoons pure maple syrup
    • pinch sea salt
    • ½ teaspoon pure vanilla extract
    • 2 tablespoons all-fruit strawberry jam
    • juice of ½ a lime
    • juice of a mandarin orange (or a few tablespoons fresh orange juice)

    Pita Chips

    • 4 whole grain pita pockets
    • avocado oil (spray or oil)
    • 4 teaspoons cinnamon
    • 4 tablespoons raw cane sugar

    Instructions

    • Preheat the oven to 350 degrees F.
    • In a large bowl, place all of the fruit. Add the maple syrup, sea salt, vanilla, jam, lime juice and orange juice. Stir gently.
    • Place the whole pita pockets on a baking sheet. Lightly spray or brush each one with a little avocado oil. Sprinkle each one with a tablespoon of raw cane sugar and a teaspoon of cinnamon. Cut each pita pocket into 4 pieces. Bake the pita chips in the preheated 350 degrees F. oven for 8 to 10 minutes. Cool for at least 15 minutes before serving them with the salsa.
    • Enjoy!
    Print Pin

    Vegan Enchilada Casserole

    Course Main Course
    Keyword casserole, cinco de mayo, enchilada, entree, vegan
    Servings 6

    Ingredients

    Carrot Sauce

    • 3 large carrots cut into big chunks
    • ¼ large red onion chopped (½ cup)
    • 1 teaspoon chopped red beet
    • water
    • sea salt
    • lime (½ lime, juiced) optional

    Casserole

    • 2 cloves garlic minced
    • 1 yellow onion diced
    • 1 medium zucchini cut into half moons
    • 1 cup black kalamata olives chopped
    • 16 oz crimini or button mushrooms de-stemmed and sliced
    • 2 teaspoons olive oil
    • 1 teaspoon ground cumin
    • ½ cup frozen corn kernels
    • chili powder or crushed red pepper optional
    • 26 oz cooked kidney beans
    • ½ cup vegan shredded cheese or cheese of your choice, for the top (plus extra if you want to add some in the layers)
    • 1 8-count pack cassava flour tortillas or other tortillas

    Instructions

    • Lightly oil a 9 x 13 glass casserole dish.
    • Make the sauce: In a medium saucepan, place the carrots, red onion and red beet. Add just enough water to almost cover the vegetables. Bring to a boil over medium high heat. Cover and reduce the heat to simmer on low for 20 minutes, or until the vegetables are fork-tender.
    • Once the vegetables are soft, place the cooked carrots, red onion and any remaining cooking liquid in a small blender. Add ½ teaspoon of the sea salt. You can also add a squeeze of fresh lime juice.
    • Preheat the oven to 400 degrees F.
    • In a large frypan, heat the olive oil over medium heat for a minute. Add the onion and garlic. Add a sprinkle of the sea salt to help the onions soften. Cook and stir for a few minutes. Add the mushrooms. Add another generous pinch or two of sea salt. Cover and cook for a few more minutes, or until the mushrooms soften. Add the zucchini, a little more salt, the corn kernels and the black olives. If you want to add spicy ingredients like chili powder or crushed red pepper, you can add that now.
    • In the prepared casserole, place about ½ cup of the carrot sauce on the bottom. Spread it around. Add a layer of tortillas, then top with ½ of the vegetables and ½ of the kidney beans. Feel free to add a little vegan cheese in the layers. Top with ½ cup of the sauce. Repeat the layers with another layer of tortillas, then the remaining beans and veggies, another ½ cup sauce, and another layer of tortillas. Spread with any remaining sauce.
    • Cover with foil. Bake for 15 minutes. Uncover the casserole and bake for another 8 minutes. Top with cheese and bake for another minute. Let the casserole cool for 5 minutes before slicing into squares. Serve with a side salad and guacamole.
    • Enjoy!

    Notes

    Note: If you want more sauce in this casserole, feel free to double the amount of sauce ingredients.

    Thank you to Christine Waltermyer and the Natural Kitchen Cooking School for working with us to help promote healthy, nutritious meals and products that are affordable, full of nutrients, and simple to make at home!